Easiest recipe ever, this starts with a moist chocolate cake with condensed milk caramel sauce poured all over, topped with toffee bits and whipped cream. Chocolate cake with condensed milk is phenomenal! Absolute crowd pleaser.
Why should I make this recipe?
It’s made with a cake mix, so it couldn’t be easier. It barely takes any time to prepare, and it’s unreal how good it tastes!
The condensed milk and caramel gets poured into the warm cake, and saturate the cake so that it’s moist and sticky on the inside. It’s so good!
Using ready caramel sauce makes this even simpler, but you could totally use your favorite homemade recipe instead.
I love this served cold, so it’s the perfect recipe to make in advance.
The 9×13 sheet pan that the chocolate cake with condensed milk is baked in means that this easily feeds a crowd.
Ingredients you need for chocolate poke cake:
A chocolate cake mix of your choice. Devils food cake is my favorite, as well as dark chocolate but you can use any type of chocolate cake mix.
The ingredients you need to make a cake mix, usually water, oil, and eggs.
Caramel Sauce: Store bought sauce, either the jarred stuff or the squeeze bottle. You can also use homemade caramel sauce if you want to be a little extra. I have a couple really lovely recipes for caramel up on here, like the salted caramel with rose water, or honey caramel sauce made using honey instead of sugar.
Sweetened Condensed Milk: the magical ingredient behind so many delicious desserts.
Chocolate covered toffee bars: like Daim (I find this in Ikea), or Heath bars. You could use any chocolate or candy bars of your choice.
A whipped cream topping: made using heavy whipping cream, a little icing sugar and vanilla extract. You could substitute ready whipped cream in the form of cool whip or just a whipped cream can, but I think homemade is extra special.
How to make chocolate cake with condensed milk:
- Make the cake according to package directions. Bake until toothpick inserted into the center comes out clean, also according to package directions.
- Right before the cake is done, prepare the caramel topping so it’s ready to pour on the cake when it comes out of the oven. Simply melt together the caramel sauce and condensed milk, over low heat and set aside.
- When the warm cake comes out of the oven, poke it all over to make holes. I find this easiest to do with the bottom of a wooden spoon or a butter knife but you can use a fork. Pour the condensed milk topping all over the cake, and allow it to sink in and cool slightly.
- Sprinkle cake all over with chocolate toffee bits.
- Make the whipped cream by whipping together the heavy cream, icing sugar and vanilla until soft peaks form. Spread this all over the cooled cake.
- Refrigerate until ready to serve. You can garnish with extra toffee bits and some caramel sauce if you like. Enjoy!
Check out the video in the recipe card!
Tips and tricks for chocolate poke cake success:
- Bake the cake according to package instructions. The important thing is that a toothpick comes out clean, which in my oven took about 30 minutes in a 9×13 pan.
- Make sure the cake is warm when you pour the sauce, also warm, on. This will ensure it sinks in really well and saturates all the cake.
- Let the cake cool before spreading the whipped cream on top so that it doesn’t melt.
- Refrigerate the cake before enjoying- this is my preferred way of eating this cake.
Making this cake in advance:
You can prepare all components of this recipe in advance the day before serving, but I’d recommend spreading with whipped cream the day of serving so that it stays fluffy and light.
How to store leftover chocolate condensed milk cake:
Leftover cake will last tightly covered in the fridge 4-5 days and still taste just as good!
If you like this recipe, you might like:
Chocolate Cake with Condensed Milk
- 1 box dark chocolate or devils food cake
- ingredients you need to prepare the cake mix (eggs, oil, water)
- 1/2 cup caramel sauce, storebought or homemade 6 oz 160g
- 1/2 can sweetened condensed milk 7 oz, 200g
- 1/2 cup chopped chocolate covered toffee bars 4 oz, 100 g
- 1 cup heavy whipping cream 8 oz, 240 g
- 2 tablespoon icing sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 F (180 C) and prepare cake mix according to package instructions. Pour mixture into lightly greased and floured 9×13 inch pan and bake until toothpick comes out clean (around 30 min).
- As soon as cake is done, mix together caramel sauce and condensed milk in a small saucepan on low heat, until combined and just warmed through. Remove from heat.
- Poke the cake all over with the bottom of a wooden spoon or a butter knife to get holes evenly over the top. Pour the warm caramel all over the warm cake, sprinkle chopped chocolate on top and let cake sit until cooled completely.
- Beat together whipping cream, using sugar, and vanilla for several minutes on medium high speed until soft peaks form. Spread this all over the cooled cake, and store cake until fridge until ready to serve.
- Leftovers should be refrigerated too, and this cake is yummiest cold! Enjoy!